BREAKOUT A system of quality control. Sample eggs selected at random are broken out onto a level surface and the height of the thick albumen is measured with a micrometer. This measurement is then correlated with the weight of the egg to give it Haugh unit measurement. A high Haugh value means high egg quality. At the same time, the condition of the yolk is observed.

The foodservice industry also uses a breakout test to evaluate the quality of eggs purchased. Simple observation of the condition of albumen and yolk is considered adequate: the Haugh unit system is generally not used. The chart that follows indicates the criteria used to judge quality. -see Grading

GRADE AA

A Grade AA egg will stand tall. The yolk is firm and the area covered by the white is small. There is a large proportion of thick white to thin white.

GRADE A

Grade A egg covers a relatively small area. The yolk is round and upstanding. The thick white is large in proportion to the thin white and stands fairly well around the yolk.

GRADE B

A Grade B egg spreads out more. The egg yolk is flattened and there is about as much (or more) thin white as thick white.